Pink Macarons with an Organic Strawberry Acai Buttercream topped with Fleur De Sel

FINALLY! Successful Macarons!!

It took 3 times and it finally worked… I learned from all this that “Patience pays off!” Initially it was the whole “waiting” thing that I failed at during the first 2 attempts. But I did it and it worked.

I followed this specific Strawberry Macaron Recipe but of course I changed just a few things...

When making the Macarons I completely ommited the “Strawberry Flavor” because I only wanted the strawberry to come from buttercream. The food coloring I used is made by “India Tree.” It completely natural food coloring made from Vegetables. (AWESOME!!) I also sprinkled to tops on the Macarons with a coarse Fleur De Sel. Now the buttercream, instead of using Vanilla I used 1 teaspoon of Acai Berry Powder. Then, I substituted the heavy cream with Organic Sour Cream to give it a little more tang since its super sweet from the powdered sugar.

Im so excited about these little cuties and I hope you will be too!

BIG HUG for this one 🙂

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Chewy Lavender Almond Crisps with Honey Whipped Cream

 I have a confession… This recipe was not intentional (at all).. It was my “mess up,” when attempting to make Macarons for the first time. Now I will admit they are obviously not Macraons… but they are seriously AMAZING! They still have the chewy yet crispy texture and incredible flavor from the Lavender. Since these are completely flat, I decided to try to make them work with some short of buttercream or something. So I decided to make a Honey Whipped Cream because honey paired with Lavender is gorgeous!! So when I list the ingredients and directions please laugh along because it will not be accurate. Hopefully my next post will be real Macraons, but for now you get this.. The mess up that became a modern invention of goodness!

Ingredients

(For REAL Macarons)

1 Cup + 1/4 Cup + 2 Tablespoons Almond Flour

1 Cup + 1/4 Cup + 2 Tablespoons Organic Powdered Sugar

4 Organic Egg Whites

Pinch of Sea Salt

1/4 Cup + 2 Tablespoons Organic Sugar (I used Coconut Sugar)

*Directions

1. Line your baking sheets with parchment paper or a Silpat Mat.

2. Blend the Almond Flour with the Organic Powdered Sugar in a food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more Almond Flour and Powdered Sugar to compensate). Then sift the mixture through a strainer until it’s as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.

3. With a wire whip attachment on an electric mixer, beat the egg whites with the salt. Add the granulated sugar. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.

4. Pour the beaten egg whites onto your Almond Flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now hit the spatula against the rim of the bowl until the batter falls in a wide ribbon when you raise the spatula. When you can’t see any crumbs of Almond Flour and the mixture is shiny and flowing, you’re ready to start piping.

5. Fill your pastry bag with a number-8 tip (I didn’t have one so I used a plastic bag and just cut the corner to make a hole) and fill with batter. Start by squeezing out a small amount of the mix onto a parchment lined baking sheet to form a 2 1/2 inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake. Let the piped macarons rest for 15 minutes. Preheat the oven to 325 degrees F.

6. Bake for 14 minutes.

Let the macarons cool completely before taking them off the parchment. Press the bottom of the cooled macaron shell with your finger, it should be soft.

*If you follow this recipe and directions perfectly, you really should come out with Macarons 🙂

…Here’s the mistakes I made from the directions (I’m guessing)…

I made the batch and had to leave, so I left the mixture in the plastic bag and left it in my fridge. (You may laugh at me) and came home hours later and baked it. When I “piped” the mixture, it just oozed out! So thats when I knew it was a mess up so I literally poured it all over my Silpat Mat. I baked it for the appropriate time and allowed it to cool, then I used a square cookie cutter and make my shapes.

Top with homemade Honey Whipped Cream.

There you have the mess up that wasn’t one 😉

Chocolate Chip Shortbread

One of my favorite treats ever… Chocolate Chip Shortbread. In this new recipe I used semolina flour instead of arrowroot starch and it creates the perfect texture. Just wait.. you’ll see what I mean!

Ingredients

6oz Organic Salted Butter

2 Cups Organic AP Flour

1/3 Cup Semolina Flour

1/4 teaspoon Himalayan Sea Salt

1/4 Cup + 2 Tablespoons Organic Sugar

1/4 teaspoon Vanilla Beans or Vanilla Extract

1/4 cup 60% Bittersweet Chocolate Chips

Directions

Preheat the oven to 325 degrees F. Line a cake or tart pan with parchment and butter the bottom. Combine the butter and sugar in a bowl and cream together, then add the vanilla. Mix well. In another bowl, combine the remaining ingredients and whisk together. Combine the dry ingredients with the butter mixture and press in the bottom of the prepared pan. Press the chocolate chips on the top on the shortbread. Bake for 40-45 minutes until golden brown.

Cool completely and store in an airtight container.

Just remember… There are nutrients in butter, so there should be NO guilt here 😉

Dark Chocolate Chunk Almond Cookies

Almond Paste-Butter-Dark Chocolate… These cookies are sinfully AMAZING!

Ingredients

1 Cup All Purpose Flour

1/4 Cup Almond Flour

1/4 teaspoon Sea Salt

1/2 Cup Butter, Softened

3/4 Cup Sugar

1 Egg

1 teaspoon Vanilla Extract

2 oz Almond Paste

3oz Dark Chocolate, Chopped

Directions

Preheat the oven to 350 degrees F.

Cream together the butter and sugar, then add the egg, vanilla and mix. In another bowl combine the dry ingredients and chocolate chunks. Drop a spoonful of dough on a cookie sheet with parchment. Chop the almond paste into small chunks and place on top of the cookies. (I did it this way so you have different textures to bite into, but you may add it with the chocolate chunks if you prefer.)

Bake 12-14 minutes and cool on a wire rack.

Flourless Peanut Butter Chocolate Chip Cookies

Another simple peanut butter chocolate recipe… This time flourless and of course incredible!!

Ingredients

1 Cup Organic Peanut Butter (Smooth or Crunchy)

1/2 Cup Raw Sugar

1 Organic Egg

1/2 teaspoon Baking Soda

1/4 teaspoon Sea Salt

Directions

Preheat the oven to 350 degrees F. Combine all ingredients in a bowl and mix well. Measure out cookies and place on a buttered baking sheet, 2 inches apart. Bake for 10-12 minutes. Allow to cool on the baking sheet for 5 minutes then transfer to a cooling rack. These cookies are crumbly so they make fall apart and melt in your mouth!

Oatmeal Chocolate Chip and Cinnamon Cookies

My husband has declared this to be his  favorite cookie of the moment… Oatmeal Chocolate Chip and Cinnamon. Wholesome and delicious!

Ingredients

1 stick organic butter

3/4 cup sugar

1 teaspoon molasses

1 teaspoon vanilla

1 egg

1 cup oats

3/4 cup whole wheat or all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

3/4 cup chooclate chips

Directions

1. In a medium bowl cream together the butter, sugar and molasses. Then add in the vanilla and egg. Stir together till mixed well.

2. In another bowl whisk together the flour, sea salt, baking powder, oats, cinnamon and chocolate chips.

3. Combine the butter mixture with the flour and mix well.

4. Preheat your oven to 350 degrees F and drop spoon fulls of cookie dough onto a buttered baking sheet and bake for 12 minutes.

Simply GORGEOUS!

Tumaco Cocoa and Powdered Sugar Cookies

I recently found this new Cocoa Powder from Trader Joes. It is a single origin cocoa produced from 100% Tumaco Cocoa Beans, Which are grown in Southern Columbia.  This cocoa powder is gorgeous and full of flavor so I thought this recipe would be perfect to bring out the essence of the Tumaco Cocoa.

Ingredients

1/2 Cup Tumaco Cocoa Powder, Unsweetened

1 Cup Organic Sugar

1/4 Cup Walnut or Canola Oil

2 Organic Eggs

1 teaspoons Vanilla Extract

1 Cup Organic Flour

1 teaspoon Baking Powder, Non-Aluminum

1/2 teaspoon Sea Salt

1/3 Cup Organic Powdered Sugar

Directions

Preheat the oven to 350 degrees F. In a bowl combine the cocoa powder, flour, baking powder and sea salt. In another bowl combine the oil, eggs, vanilla, sugar and whisk together well. Then combine both mixtures together and stir well then chill for 15 minutes. Prepare a baking sheet with a piece of parchment paper. Place the powdered sugar in a small bowl. Once the dough has chilled spoon about 1-2 Tablespoons into your hands and form into a ball and coat it with the powdered sugar and continue the same procedure for the remaining dough. Bake for 12 minutes and allow to cool for an hour. These cookies are best cooled or room temperature.

Cinnamon Cayenne and Coffee Brownies

With these gorgeous brownies you will experience the taste sensations of, Beautiful sweet Cinnamon with bitter Coffee Beans and finishing with the residual  warming effect of Cayenne Pepper. Each bite of these luscious Chocolaty brownies will take you on a journey of sensations!

Ingredients

7 Tablespoons Organic Sweet Cream Butter

3/4 Cup Semi Sweet Chocolate Chips

3/4 Cups Organic Sugar

1 Tablespoon Organic Molasses

3 Organic Eggs

1/2 Cup Organic All Purpose Flour

2 Tablespoon Cocoa Powder

1/4 Cup Chocolate Chips (Folded in the batter last)

1 teaspoon Cayenne Pepper

1 teaspoon Coffee Beans, fresh ground

1 teaspoon Cinnamon

Directions

Begin this brownie adventure by preheating the oven to 350 degrees F and melting the butter and chocolate chips together, stove top. Once melted, remove from heat and stir in the sugar molasses until well combined. Then add in the eggs, one at a time. In a

mixing bowl, combine the flour, cocoa powder, cinnamon, ground coffee and cayenne pepper, whisk or shift the ingredients.

Once completed you may add the wet batter to

the dry mixture and fold delicately. Add in the 1/4 cup chocolate chips to the brownie batter. Pour this lovely batter into a buttered 9×9″ baking dish and bake the brownies for 30 minutes.

To compliment the heat sensation, these brownies pair beautifully with rich creamy ice cream or gelato!

Organic Peanut Butter and Chocolate Chunk Cookies


A delightfully comforting combination.. Peanut Butter and Chocolate with a dash of Sea Salt.

Ingredients

1 1/4 Cup Organic Flour

1 stick Organic Sweet Cream Butter

3/4 Cup Organic Sugar

1 1/2 teaspoons Organic Molasses

1/2 Cup Organic Peanut Butter, chunky

1 Organic Egg

3/4 Cup Chocolate, chopped (You may also use chocolate chips)

1 teaspoon Vanilla Extract

1/2 teaspoon Baking Soda

1 teaspoon Sea Salt, coarse (Reserve 1/2 teaspoon for sprinkling on top of the cookies before baking)

Directions

Combine together the butter, sugar and molasses and cream together. Then add  the peanut butter, vanilla and egg. Stir together till well combined. Add the flour, chocolate chunks, baking soda and 1/2 teaspoon of the sea salt.

Preheat the oven to 375 degrees F

Sprinkle the remaining sea salt on the cookies before baking then bake for 8-10 minutes until golden brown

Try squishing some Vanilla Bean ice cream in between two of these gorgeous cookies.. Talk about comforting!


Chocolate Macadamia Cookies with Sel Gris

Gorgeous flavors.

Sweet Chocolate, Buttery Macadamia Nuts and Salty Sel Gris

In my opinion, Cookies fit into the food categories of: Comfort, Snack, Dessert, Hormonally Craved, Just Because and Can I have more please?

Since I believe Cookies fit into so many different categories, I must get creative with the combination of flavor, texture and overall goodness for each one! So for this particular recipe I came up with, I think you should decide which category they fit into.

Ingredients:

2 C Organic Whole Wheat Flour

1 1/2 C Organic Evaporated Cane Juice

1 1/2 Sticks, Organic Sweet Cream Butter

1 1/2 C Semi Sweet Chocolate Chips

3/4 C Macadamia Nuts, Chopped

2 Organic Eggs

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Organic Molasses

3 Heaping Tablespoons Cocoa Powder (non-dutch pressed)

1 teaspoon Baking Soda

1 1/2  teaspoon Sel Gris

Directions:

Cream the butter and sugar together, then add in the Molasses, Olive Oil and lightly beat in the eggs one at a time until the mixture is well combined.

In another bowl combine the Flour, Chocolate Chips, Macadamia Nuts, Baking Soda and 1 teaspoon of the Sel Gris, whisk till combined.

Combined the wet mixture with the dry and stir together well, unlike Muffin Batter, you should not see any dry ingredients.

When you are ready to bake, preheat your oven to 375 degrees

Arrange cookies a few inched apart from each other and top with the remainder Sel Gris a top each cookie and bake for 10 minutes.

Sit down with a cookie, cappuccino and enjoy!